Slow Cooker Autumn Pork Chops
When the leaves start to change and the air gets crisp, I find myself craving meals that feel like a big hug at the dinner table. These Slow Cooker Autumn Pork Chops are just that—tender, juicy pork chops slow-cooked with sweet apples and acorn squash, covered in a buttery maple mustard glaze that makes the whole house smell like fall.🍂
Contains affiliate links
This hearty, comforting meal pairs perfectly with creamy mashed potatoes. It’s a family-friendly dinner that’s just as good for a weeknight as it is for a cozy Sunday meal.
Why You’ll Love This Recipe
- Cozy fall flavors – Maple syrup, apples, squash, and a hint of orange juice make this dish taste like autumn on a plate.
- Hands-off cooking – The slow cooker does all the work while you go about your day.
- Family favorite – The sweet and savory combo is loved by both kids and adults.
- Impressive, but easy – It looks like a special Sunday dinner, but only takes about 15 minutes of prep
What You’ll Need
Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
On the recipe card below, click “print recipe” and from there you can print out the page or screenshot it to save to your phone’s photo album.
Pin this recipe to save to Pinterest so you can make it later! You can Pin It from the recipe card below. Just click the “Pin Recipe” button. If you’d like to follow me on Pinterest , my page is Steph Gigliotti.
- 6 + Quart Size Crock Pot
- Nonstick cooking spray
- 6 boneless pork loin chops – Seasoned simply with salt and pepper.
- 1 acorn squash – Sliced into wedges (don’t worry, I’ll show you how below).
- 1 large apple – Any variety works; Honeycrisp, Gala, or Granny Smith are all delicious.
- 4 tbsp salted butter, melted
- 2 tbsp stone ground mustard
- 2 tbsp maple syrup
- 1/4 cup orange juice
- 1/4 cup brown sugar
- 1 clove garlic, minced
- 2 tbsp cornstarch + 2 tbsp cold water (for optional gravy)
- Salt and pepper, to taste
How To Cut an Acorn Squash
Acorn squash can be tough to slice, but here’s the safest method:
- Trim the ends so it sits flat.
- Stand the squash upright and carefully cut straight down along one of the ridges.
- Scoop out the seeds.
- Lay each half cut-side down and slice into 1–2 inch wedges.
How To Make It
Season the Pork Chops – Sprinkle both sides with salt and pepper, spray the crock pot with nonstick cooking spray, then place the chops in the bottom of your slow cooker.
Add the Produce – Arrange the sliced acorn squash and apple strips on top of the pork.
Make the Sauce – In a medium bowl, whisk together melted butter, mustard, maple syrup, orange juice, brown sugar, and garlic.
Pour this mixture evenly over the pork chops, apples, and squash.
Cook – Cover and cook on low for 5–6 hours or high for 2 1/2–3 hours, until pork is tender.
Optional Gravy – Strain the cooking liquid into a saucepan. Bring to a simmer over medium-high heat. Whisk together cornstarch and cold water, then stir it into the pan. Continue whisking until the sauce thickens into a glossy gravy.
Serve – Plate the pork chops with the squash and apples, spooning over the gravy. These are amazing served alongside creamy mashed potatoes!
Did you enjoy this recipe? Take a picture and tag me @StephGigliotti on social media and #StephRealLife. I would absolutely love to see your finished dish!
⭐ Please leave a 5-star rating in the recipe card below and/or a review in the comment section.
📌Save this recipe to make later and share with a friend!
Tips & Variations
- Swap the fruit: Try pears instead of apples for a different fall twist.
- Make it festive: Add a sprinkle of dried cranberries or pecans before serving.
- Skip the gravy: If you’re short on time, the chops are still delicious without it.
- Double the batch: This recipe scales well if you want to feed a crowd.
- Layer correctly: Be sure to layer the squash and apples on top of the pork so they don’t become mushy.
- Serve with a big pile of fluffy mashed potatoes, side salad, and buttery rolls for a delicious fall-inspired meal.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Pork chops freeze well, but the squash may get a little soft when thawed. If freezing, I recommend removing the squash and apples first.
- Reheat: Warm gently in the microwave or on the stovetop with a splash of broth to keep things juicy.
Pork & Apples-The Perfect Pair
These Slow Cooker Autumn Pork Chops are the ultimate cozy dinner when you want something hearty, flavorful, and comforting without spending hours in the kitchen. The sweet and savory combination of pork, apples, and squash with that rich maple-mustard sauce makes this dish a true fall favorite.
Serve it with mashed potatoes or roasted veggies, and you’ve got the perfect meal to gather around the table with your family. 🍂
More Autumnal Recipes
- Sheet Pan Maple Mustard Pork Tenderloin
- Crock Pot Apple Cider Pork Loin
- Butternut Squash Soup
- Bacon Brussels Sprouts Au Gratin
- Slow Cooker Glazed Carrots
- Kielbasa Potato Soup
Sign up for our newsletter to get new recipes sent right to your inbox! Follow along with me on Instagram, Facebook, YouTube , Pinterest, and TikTok.
Slow Cooker Autumn Pork Chops
Equipment
Ingredients
Method
- Spray the crock pot with nonstick cooking spray. Season the Pork Chops – Sprinkle both sides with salt and pepper, then place them in the bottom of your slow cooker.
- Arrange the sliced acorn squash and apple strips on top of the pork.
- Make the Sauce – In a medium bowl, whisk together melted butter, mustard, maple syrup, orange juice, brown sugar, and garlic. Pour this mixture evenly over the pork chops, apples, and squash.
- Cover and cook on low for 5–6 hours or high for 2 1/2–3 hours, until pork is tender.
- Optional Gravy – Strain the cooking liquid into a saucepan. Bring to a simmer over medium-high heat. Whisk together cornstarch and cold water, then stir it into the pan. Continue whisking until the sauce thickens into a glossy gravy.
- Plate the pork chops with the squash and apples, spooning over the gravy. These are amazing served alongside creamy mashed potatoes!
Nutrition
Notes
- Trim the ends so it sits flat.
- Stand the squash upright and carefully cut straight down along one of the ridges.
- Scoop out the seeds.
- Lay each half cut-side down and slice into 1–2 inch wedges.
Yum!
This is perfect for fall! The squash was so flavorful
Triple the gravy ingredients and this is PERFECT! As they are, there wasn’t enough for even 3 small porkchops. I also cut my squash into much thinner slices and they still weren’t cooked in the time mentioned in the recipe.